Friday, July 16, 2010

Skillet Croutons

Makes enough for 2 exceptionally large bowls of salad.

Skillet Croutons
2 thick slices of bread (I used 3-day-old french bread), sliced into cubes
3 or 4 Tablespoons olive oil
seasoning (I used Cavendar's greek seasoning)
2 Tablespoons parmesan cheese

Stir everything together and tip into a preheated skillet on medium high heat, in a single layer.  Let brown and flip.    If the heat is on the high side, the outside will brown while the inside will be chewy and spongy with the oil (delicious!)  If the heat is lower, you will get a crunchier crouton before it starts to burn.  Shake and stir skillet occasionally.

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